The taro root, as with other tubers, is recognized by other names. This tuber is also known as the dasheen, eddo and kalo in many areas of the world including West Africa, Asia, Central America, South America and the Caribbean and Polynesian islands. This root is most well-known as the ingredient of the Hawaiian dish poi, which is mashed taro root.

The hairy outer coating on a taro root is similar to a coconut. The hairy outer layer is always removed with caution since skin irritation can arise caused by the juices secreted by the taro root. Skin irritations arising from Taro juices can be cured by applying a a mixture of table vinegar and water(1:2) on the sore part. It is recommended to use protective rubber gloves when handling this tuber. Raw taro root is toxic, so always cook it before eating.